Categories: sandwiches, summer, vegetable

Ingredients

• 1/2 cup pitted ripe olives
• 2 to 3 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup olive oil
• SANDWICHES:
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 large eggplant, cut lengthwise into 1/2-inch slices
• 2 large sweet red peppers, quartered
• 8 slices firm white bread (1/2 inch thick)
• 1/4 cup fresh basil leaves, thinly sliced

Directions

1. Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
2. For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
3. Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat grill for 1-2 minutes on each side or until toasted.
4. Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
5. Editor’s Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

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